Lunch Box Ideas Kids ,Adult ,Pre-Teen & Teenage Can Pack Themselves

What do you put in your child’s lunch box?

Suggestions include:

  • Fresh fruit.
  • Crunchy vegetables.
  • A meat or protein food such as slices of lean meat, hardboiled egg, peanut butter or nut paste*
  • Dairy food such as a cheese stick or slice, grated cheese, milk or yoghurt.
  • Starchy food such as bread, a roll, pita or flat bread, fruit bread or crackers.
  • Water.


How do you pack a lunch?

  1. Invest in a functional bento box. …
  2. Freeze your water bottle to keep your lunch cold. …
  3. Pack a smoothie in your lunch with this little trick. …
  4. Pack sauces in adorable containers. …
  5. Make a gorgeous vegan salad in a mason jar. …
  6. Put that slow cooker to good use. …
  7. Make quinoa your main grain.


Work with administrators and cafeteria staff to brainstorm how you can improve meals.

  1. Replace processed foods with fresh whenever possible.
  2. Look into providing organic food whenever possible.
  3. Investigate the possibility of connecting with area farms and incorporating local food into your cafeteria.



Be creative!

A healthy lunch keeps active kids alert and focused and gives them the nutrition they need every day. But no matter how healthy your child’s lunch box is, it won’t provide any nutritional value if it doesn’t get eaten!

  • Choose from a variety of food types: fruit and vegetables, starchy food, protein and dairy – What to put in the lunch box.
  • Don’t forget the WATER!

Pack school lunches the night before.

Teaching kids to make their own lunches takes time–something most of us don’t have in our typical school morning routine. So pack the lunches the night before and you’ll thank yourself that task is taken care of each morning.

Either write an actual checklist for you school morning or just repeat the jobs kids are expected to do on a school morning until they remember it. The school morning jobs include:

  • Make the bed
  • Eating breakfast
  • Getting dressed
  • Hair and teeth brushed
  • Shoes on feet
  • Backpack by the door

And when someone reports that all their morning jobs are done, I inevitable ask, “Are you sure there isn’t anything else you’ll need as we are walking out the door?” Because it seems someone always needs


Make the right food available.

Kids can put together a lunch, but they can’t grocery shop or cook most foods. So it’s up to you to have the food on hand for them to pack.

 Be sure to have a variety of choices, so kids don’t have to pack the same thing every day.

On the flip side, don’t keep on hand foods that you don’t want them to eat. I know it sounds obvious, but often we keep unhealthy foods around as a “treat” or for adults only. It’s easier to only make available what you want them to eat, rather than to become the food police and have to OK every item.

Set up a lunch-making area.

Perhaps when kids were little you had a snack box for little ones to retrieve their own snacks. Now expand it into a lunch area. Set aside a cabinet to keep lunch-making items such as:

  • lunchboxes
  • baggies, plastic wrap
  • plastic containers
  • water bottles
  • a cutting board
  • plastic spoons/forks (or metal cutlery that’s OK to take to school)
  • napkins

It’s probably not practical to keep everything that kids might pack in lunches (fresh fruit, bread, etc.) in this one place, but keep food items such as individually-wrapped snacks that are reserved for lunches only here. You can also keep a list of lunch items found elsewhere (yogurt in the fridge, tuna in the pantry, etc.) here to remind kids of what’s available.

 healthy lunch ideas for toddlers


Honey, Almond Butter & Banana
Spread 2 slices of whole-wheat bread with almond butter or peanut butter. Top 1 bread slice with a drizzle of honey (for kids 1 and up) and a layer of banana slices. Cover with the other slice, butter side down.


Pear & Avocado
Mash 1/2 ripe avocado in a bowl. Add a squeeze of fresh lemon juice and season to taste with salt and pepper. Spread the avocado evenly on 2 slices of sourdough bread. Add a layer of thinly sliced Bosc or Asian pear to 1 bread slice. Cover with the other slice and press gently to adhere. Swap in pomegranate seeds for the pear, if you like.


Apple, Cheddar & Peanut Butter
Split a focaccia square in half crosswise. Spread the cut side of 1 half with peanut butter. Top with a layer of cheddar-cheese slices and then a layer of thin apple slices. Cover with the other half, cut side down and press gently.


Strawberry & Goat Cheese
Split an English muffin and lightly toast the halves. Spread each half with softened goat cheese or plain whipped cream cheese. Top with a thin layer of strawberry jam, followed by a layer of thin strawberry slices. Place the top half of the muffin over the bottom half, and press gently.

Slice It Right
If it seems like that sandwich you packed in the morning makes a soggy return uneaten in the afternoon, swap in Pepperidge Farm Goldfish—shaped bread. It’ll remind him of a familiar snack and get him to eat up. $3 to $4; grocery stores.

Cut It Out
Turn the ordinary lunch-box staple into a menagerie of animals with these sandwich cutters. Check out Munchkin’s elephant cutter, above ($3; Walmart stores).


6 Easy Lunch Kabobs for Back to School

Six Easy Lunch Kabobs that are perfect for back to school! Keep your kids interested and excited for lunch each day with these fun kabobs!Recipe type: lunch


Turkey Pinwheels 
Serves 1
Spread dollop of store-bought hummus on whole-wheat tortilla, then layer a slice of turkey and some spinach leaves. Roll up and cut.

Serve with:
Cheese cubes
Fruit salad

Pack it up: Svenja Lunch Box, $34,; Small Round Containers, $16 for two,; Light My Fire Spork Little, $7 for three,; Teacher’s Pet Picnic Pouch, $7,; White Traveler water bottle, $25,


Egg Salad Sandwich
Serves 1 to 2
Mix two crushed hard-boiled eggs, ½ tsp mustard, 1 tsp mayo (or plain yogurt) and salt and pepper to taste. Serve on whole-wheat or multigrain bread.

Serve with:
Pretzel sticks

Pack it up: Maxi Storage Box in Blue, $36,; Sigg Cuddle Monsters water bottle, $20,; Light My Fire Spork Little, $7 for three,; Jam Session Picnic Pouch, $7,; Snack Disk, $6,; large and small bowl set, $10,


Vegetable Pasta
Serves 4
Mix 6 oz cooked tricolor rotini pasta, ½ Tbsp melted butter, ½ cup cooked peas, 2/3 cup quartered cherry tomatoes and salt and pepper to taste.

Serve with:

Pack it up: Frog Zoo Lunchies, $13,; Large Round Containers, $19 for two, and thermos, $21,; Love, Not Waste hand Towel, $7,; Beverage Bottle With Solid Cap, Spring Green 9 oz, $13,; Light My Fire Spork little, $7 for three,


Pita-Butter and Jelly
If your child’s main food staple is PB&J, but peanut butter is a no-no at her school, here’s a peanut-free option. Substitute butter or cream cheese in for peanut butter and spread on whole-wheat pita bread. Top with jelly, or if she loves apple pie, try cinnamony apple butter.

Serve with:
Hard-boiled egg (If you child hates the yolk, serve two servings of egg whites instead.)
Squeezable yogurt tube
Sliced grapes & sliced grape tomatoes


 Heart Turkey
A plain ol’ turkey sandwich gets a little love with this Thanksgiving-inspired, heart-shaped version. (Kid not a heart-lover? Stars or dinosaur shapes work, too.) Spread a thin layer of cranberry sauce on two pieces of whole wheat bread. Layer two slices of roasted turkey breast and sliced cheese. Use a cookie cutter to cut the sandwich into the shape of a heart.

Serve with:
Baby carrots with ranch dressing dip
Squeezable applesauce tube

Build-Your-Own Sandwich
Let your little chef test his culinary skills by packing the ingredients to a sandwich á la Lunchables. Assembling his own meal right at the lunch table may inspire him to eat it as well. Slice lunch meat and cheese into small squares. Serve with whole-grain crackers and individual packets of mayonnaise or mustard.

Serve with:
Pear or apple slices (squeeze a bit of lemon juice on them to prevent browning)
Store-bought cinnamon pita chips

Mini Pizzas
This kid-favorite gets a healthy makeover to fuel your child’s busy body all day long. Make these the night before to save time in the morning. Top English muffin halves with jarred marinara sauce (if your child won’t object, add chopped steamed broccoli or spinach to the sauce.) Sprinkle pre-shredded part-skim mozzarella cheese on top. Bake at 350 degrees for 5 minutes. Let cool, then wrap up.

Serve with:
One half cup of blueberries
Individual chocolate pudding


Brunch for Lunch
Who says French toast and eggs are just for breakfast? This traditional morning meal makes a power-packed lunch. Feel free to make these the night before. French toast cinnamon sticks: Add pureed squash or sweet potatoes to egg-milk batter for an extra boost of beta-carotene. Cook French toast and sprinkle with cinnamon and sugar mixture. Let cool and slice into sticks for an easy-to-eat fork-free option.

Serve with:
Hard-boiled egg (If you child hates the yolk, serve two servings of egg whites instead.)
1/2-cup fruit salad

Go Fish!
An under-the-sea adventure right in your child’s very own lunchbox: Tuna fish sandwich shaped like a fish. Cut a corner off of the bread and reverse it, placing the point at the middle of the cut line. Use a round slice of baby carrot for the eye.)

Serve with:
Baby carrots (Write “Fish Food” on the plastic bag)
Blue-raspberry “water”—an individual Jell-O container
Mini goldfish-shaped cheese crackers


Kid-friendly Chicken Salad
Sliced grapes and cubed apples add sweetness to plain old chicken salad. If your child eats nuts, add crushed cashews for extra crunch. Serve in a small container with whole wheat crackers or flatbreads.

Serve with:
String cheese
Cook-free S’Mores: Spread Marshmallow Fluff on one graham cracker square, nutella on the other and press together and enjoy!


Rainbow Wheel
A colorful, super-healthy lunch choice. Spread white bean dip on a whole-wheat or spinach tortilla wrap. Layer with lettuce, sliced tomato, cheese, thinly sliced cucumber (or pickle if your child is a fan), avocado and other favorite vegetables. Roll up the tortilla. Then slice into 4 1-inch cross-sections to make the wheels.

Serve with:
Chocolate milk

Ham-and-Veggie Pinwheels

Prep time: 10 minutes
Serves: 4

  • 4 eight-inch flour tortillas
  • 3/4 cup light cream cheese
  • 1 small cucumber, peeled and sliced thin
  • 4 large slices baked ham
  • 2 medium tomatoes, sliced thin

1. Arrange the tortillas on a cutting board. Spread each with about 3 tablespoons cream cheese, then top with cucumber, ham and tomato slices.
2. Roll up each tortilla, pressing down firmly as you go. Place wraps, seam side down, on a cutting board and cut each into 4 sections.

How kids can help: Measure ingredients; assemble wraps.
Per serving: 314 calories, 15 g fat (8 g saturated), 736 mg sodium, 51 mg cholesterol.

Grocery list:

1 package eight-inch flour tortillas

1 package cream cheese

1 small cucumber

1/2 pound baked ham, sliced

2 medium tomatoes


Don’t forget the snacks!
It’s always a good idea to toss some after-school snacks in their lunchbox, too. Stock your pantry with these delicious and nutritious munchies, sure to keep them happy until dinner.

  • These yummy, healthy treats make great back-to-school snacks
  • These neat eats are yummy, healthy and easy to clean up
  • Salty pretzels, cheesy crackers, protein-packed nuts, sweet raisins and more—all mixed up for some yummy snack packs


  • Your kids will love these dessert-like snacks—just don’t tell them how healthy they are!
  • Kids can learn about numbers, letters, colors and even bugs with these yummy treats
  • They see: cookies, gummies and chips. Yum! You see: fiber, vitamins and calcium. Score!
  • Kids will have fun getting their fruits and veggies with these yummy sauces and spreads
  • Stave off “when’s dinner?!” whining with these nutritious treats


Cornbread Snack Cakes with Honey Buttercream

From Lena Kwak, president and co-founder of Cup4Cup

Yield: 12 servings

A fun twist on the classic Twinkie, these snack cakes make a great summer side dish for any barbecue. You can’t miss with fresh cornbread filled with whipped honey buttercream!


for the cornbread:

1 cup cornmeal

1 cup Cup4Cup flour

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/2 cup butter, melted

2/3 cup granulated sugar

2 large eggs

1 cup milk

for the buttercream:

1/2 cup (2 sticks) unsalted butter, room temperature

2 cups powdered sugar

1/4 cup honey

1/4 cup full-fat sour cream or full-fat Greek yogurt


  1. Preheat oven to 350°F. Spray a cream canoe pan with non-stick spray. (If you do not have a cream canoe pan, use a muffin tin lined with paper liners, filling each 2/3 full.)
  2. Combine flour, cornmeal, sugar, salt and baking soda in a bowl.
  3. Add eggs, milk and melted butter to the dry ingedients and whisk until well blended. Do not overmix.
  4. Spread batter into prepared pan, filling each well 3/4 full with batter.
  5. Bake for about 10-15 minutes or until done. Cool cakes in the pan for 5 minutes, then place on a rack to cool to room temperature.
  6. While cakes are cooling, make the buttercream. In a mixing bowl, beat butter for three minutes with an electric mixer on high speed until light and fluffy. Mix in powdered sugar slowly until fully combined. Mix in honey and sour cream until combined. Transfer the buttercream to a piping bag fitted with a piping tip.
  7. Pipe the frosting into the center of each of the cooled cakes.


Gluten-Free, Dairy-Free Twinkie Recipe


You’ll Need:

  • 3 eggs, separated
  • ¼ cup grapeseed oil
  • ¼ cup agave nectar
  • 1 tablespoon vanilla extract
  • 1 tablespoon lemon juice
  • ½ teaspoon baking soda
  • ¼ teaspoon celtic sea salt
  1. In a large bowl, whip egg whites to stiff peaks, then set aside
  2. In a medium bowl, whip egg yolks until pale yellow, then whip in grapeseed oil and agave
  3. Whip vanilla and lemon juice into egg yolk  mixture
  4. In a medium bowl combine coconut flour, baking soda and salt
  5. Blend flour mixture into egg yolk mixture, then whip ingredients together until smooth
  6. Gently fold egg whites into yolk-flour mixture
  7. Spoon batter into Twinkie molds until they are half full (you will get 8 Twinkies)
  8. Bake at 350° for 11-12 minutes
  9. Remove from oven and allow Twinkies to cool

Gluten-Free Dairy-Free Twinkie Filling

You’ll Need:

  • 2 egg whites
  • ¼ cup agave nectar
  1. Whip egg whites to stiff peaks
  2. Blend in agave and re-whip until stiff peaks form again
  3. Place filling in Twinkie filling injector
  4. Place cooled Twinkie flat side up and inject filling into Twinkie in 3 spots on its flat (bottom) side
  5. Serve



Pepperoni Pizza

  • fresh mozzarella
  • pepperoni slices
  • cherry tomatoes
  • flatbread

Chicken Cobb Salad

  • lettuce
  • grilled chicken
  • avocado
  • cherry tomatoes
  • bacon
  • boiled egg

Turkey Club

  • slices of turkey
  • bacon
  • sourdough bread
  • avocado
  • Swiss cheese
  • lettuce


  • sourdough bread
  • bacon
  • lettuce
  • cherry tomato
  • marinated mozzarella balls
  • basil leaves
  • cherry tomatoes

Chicken Quesadilla

  • cheddar cheese
  • tortilla
  • grilled chicken

Pepperoni Pizza

  • Instructions
  1. Thread small pieces of fresh mozzarella, slices of pepperoni, cherry tomatoes and bite-sized pieces of flatbread onto skewers.

Chicken Cobb Salad

  1. There’s a lot going on with this kabob. One of everything is the way to go. Include a side of ranch for dipping.
  2. Thread a bite-sized piece of grilled chicken, lettuce, avocado, cherry tomato, bacon, and a half of a boiled egg onto each skewer.

Turkey Club

  1. Lightly toast a piece of sourdough bread and cut into quarters. Thread bread quarters, one slice of turkey folded in half and half again, bite-sized piece of Swiss cheese, bacon, lettuce, and a chunk of avocado. Repeat if you have room.


  1. Lightly toast a piece of sourdough bread and cut into quarters. Thread a bread quarter, bacon, lettuce, and a cherry tomato. Repeat.

Salami Caprese

  1. Slide pieces of salami, marinated mozzarella balls, small basil leaves, and cherry tomatoes onto each skewer.

Chicken Quesadilla

  1. Cut tortilla into strips.
  2. Cut cheddar cheese and grilled chicken into chunks.
  3. Fold tortilla strips in half or thirds and slide onto the skewer. Add cheddar chunks and grilled chicken. Repeat until skewer is fully loaded.



• Hawaiian Roll Ups

• Grapes

• Sweet Potato Chips

• Cherry Tomatoes

• Mott’s Medleys Fruit Flavored Snacks

Pineapple and Ham Pinwheels

  • Prep10 m

  • Ready In10 m


  • 1 (8 ounce) container pineapple-flavored cream cheese (such as Philadelphia(R))
  • 3 (12 inch) flour tortillas
  • 1/2 pound thinly sliced deli ham
  • 3 green onions


  1. Spread cream cheese onto each tortilla and top with ham. Lay 1 green onion on 1 end of each tortilla. Starting with the green onion end, roll tortilla into a log. Cut ends from each roll to make a clean edge. Cut each log into 1/4- to 1/2-inch pieces.


NO 2:Pizza Roll Up Lunch Box

  • Tortillas
  • Cream Cheese
  • Italian Blend Cheese
  • Pepperoni
  • Pizza Sauce (your favorite marinara works well!)
  • Whole Wheat Crackers
  • Sugar Snap Peas
  • Mott’s Medleys Fruit Flavored Snacks


Breakfast for Lunch – Lunch Box:

  • Mini Pancakes (found in the freezer section)
  • Sausage links
  • Yogurt
  • Cucumbers
  • Blueberries
  • Hard Boiled Egg
  • Mott’s Medleys Fruit Flavored Snacks


Chicken Gyro Wrap Lunch Box:

  • Whole wheat tortillas
  • Chicken
  • Tzatziki Sauce
  • Hummus
  • Sugar Snap Peas
  • Cherry Tomatoes
  • Mott’s Medleys Fruit Flavored Snacks


Turkey, Apple and Cheese Lunch Box:

  • Turkey
  • Apple Slices
  • Cheese slices
  • Sweet Potato Chips
  • Blueberries
  • Apple Cinnamon Crunchies
  • Mott’s Medleys Fruit Flavored Snacks

Lunch Box Idea List

Carbs/Tummy Filler

• whole grain crackers
• pretzel sticks
• mini-mufins
• gold􀃥sh crackers, cheddar bunnies or other
snack crackers
• pretzel thins
• bagel chips
• mini-rice cakes or rice crackers
• cooked ball of rice
• leftover pasta
• granola bars
• banana bread, zucchini bread, or other
quick breads
• cereal bars
• dry cereal
• mini-bagels
• hot dog buns, hamburger buns or
dinner rolls
• garlic toast
• pita
• pancakes or toaster waffes



• leftover meat from dinner
• chicken or turkey sausage
• deli meats — turkey, ham, salami
• beans
• taquitos with salsa for dipping
• baked tofu
• hard boiled eggs
• quesadillas
• mini-burritos
• mini-pizzas — top mini-pitas with sauce,
cheese and pepperoni


• apples slices or chunks (dip in pineapple
juice to prevent browning)
• strawberries, blueberries, raspberries
• cherries
• grapes
• bananas
• melon chunks
• dried fruit
• canned peaches or pears applesauce
• pineapple chunks
• orange or clementine wedges


• carrot sticks
• sugar snap peas
• red bell pepper strips
• cucumber slices
• celery sticks
• grape tomatoes
• steamed green beans
• steamed broccoli spears


• yogurt
• cheese cubes
• cheese slices
• cottage cheese
• string cheese
• Laughing Cow or Babybel cheese



30 Days of No Repeats! For The Adult

  1. Deli turkey + cheddar slices in roll-ups, pretzels, apple wedges
  2. Turkey pepperoni + swiss cheese + butter crackers in stacks, red grapes, carrots
  3. Deli ham + grilled corn guacamole + American cheese, rolled up in a tortilla and sliced into pinwheels, strawberries, carrots
  4. Whole wheat pita wedges + cream cheese spread + raisins + ham roll-ups
  5. Graham crackers + cookie buttersandwiches, strawberries, yogurt
  6. Tortillas + cream cheese spiced with taco seasoning + rotisserie chicken rolled up and cut into pinwheels, cherry tomatoes
  7. Pasta tossed with olive oil or salad dressing + pea pods + rotisserie chicken + grapes
  8. Deli roast beef + cheddar in roll-ups, carrots, apple wedges
  9. Jelly sandwich cut-out, cheese stick, banana
  10. Nut-free homemade granola(that recipe has nuts but you can easily leave them out), yogurt, strawberries, Nilla wafers
  11. Shredded cheese + rotisserie chicken microwaved into a tortilla quesadilla, salsa + tortilla chips
  12. Deli ham + havarti + pear + rye toasts served as nibble plate
  13. Bacon + tomato + shredded lettuce + cream cheese rolled into a tortilla pinwheel, berries
  14. Asian marinated chicken bitsleft over from dinner + pea pods + pasta noodles + grapes served as nibble platter
  15. Breadsticks + marinara dip + mozzarella cheese stick cut into cubes + pepperoni slices served as a nibble platter
  16. “Deconstructed chicken pot pie”: Rotisserie chicken + peas + carrots + butter crackers served as nibble platter, applesauce
  17. Noodles tossed with pesto, parmesan cheese chunks, tomatoes
  18. “The Toddler”: Goldfish crackers, raisins, cheese stick, apple cut into chunks
  19. Honey soy chickenleftover from dinner, plain noodles (avoid the peanut butter that comes with the original recipe), carrots
  20. Deli ham + cantaloupe + mozzarella cheese + tomatoes served as a nibble platter
  21. Biscuit, split in half + pulled porkleftover from dinner + shredded cheddar cheese for a mini sandwich, watermelon chunks
  22. English muffin + marinara sauce + shredded mozzarella for homemade pizza bites, grapes
  23. Pumpkin bread+ whipped cream cheese spread + raisins + plain ham rollups
  24. Chicken pieces leftover from dinner + pita wedges + cherry tomatoes + tzatzikisauce served as dipping platter
  25. Pancakes cut into strips + yogurt + berries + bacon served as dipping platter
  26. Shrimp + cocktail sauce + pineapple chunks + bagel chips served as nibble plate
  27. Banana zucchini bread+ yogurt + raisins
  28. Hawaiian bun + ham + american cheese for miniature sandwiches, apple slices, carrots
  29. THINLY sliced cucumbers + cream cheese + white bread + sprinkle of dill for uncrusted cocktail sandwiches, grapes,
  30. Leftover salmon chunksfrom dinner + blueberries + tomatoes + pita bread wedges served as nibble platter

Veggie Wraps with Goat Cheese

Level: Easy

Serves: 4


  • 2 portobello mushroom caps, sliced
  • 1 large red pepper, sliced
  • 8 oz. green beans
  • 2 tbsp. olive oil
  • 1/4 tsp. salt
  • 2 15 oz. cans chickpeas, drained
  • 3 tbsp. lemon juice
  • 1/4 tsp. pepper
  • 4 soft-taco-size whole grain wraps
  • 1 oz. fresh goat cheese, crumbled
  • Lemon wedges


  1. On 2 rimmed baking sheets, toss mushrooms, red pepper and green beans with olive oil and salt. Roast in 450 degrees F oven 30 minutes.
  2. Mash chickpeas with lemon juice and pepper; spread on whole-grain wraps. Top with veggies and goat cheese. Fold to wrap. Serve with lemon wedges.

Turkey Burger with Sweet Potato Fries

Level: Easy

Serves: 4


  • 2 small sweet potatoes (1 lb.)
  • 2 tbsp. olive oil
  • 2 tsp. chili powder, divided
  • 1/2 tsp. salt
  • 1 lb. ground turkey breast
  • 2 cloves garlic, pressed
  • 1/2 c. Chopped cilantro
  • 1/2 avocado, plus more for serving
  • 2 tsp. lime juice
  • 4 toasted whole-grain sandwich thins
  • tomato, for serving
  • cucumber, for serving
  • Lettuce, for serving
  • sprouts, for serving


  1. Cut sweet potatoes into 1/4-inch-wide sticks; toss, on large rimmed baking sheet, with olive oil, 1 teaspoon chili powder and 1/4 teaspoon salt. Roast at 450 degrees F in oven, 20 to 25 minutes or until crisp, shaking once.
  2. Mix ground turkey breast with garlic, cilantro, remaining chili powder, and remaining salt. Form into 4 patties. Grill on medium 12 to 15 minutes or until cooked through (165 degrees F), turning once.
  3. Mash avocado with lime juice. Place burgers on whole-grain sandwich thins; top with avocado and tomato, cucumber, lettuce and sprouts as desired. Serve with fries.

Greek Yogurt Chicken Salad Sandwich

Prep Time: 15 minutes

Total Time: 15 minutes


  • 2 cups leftover rotisserie chicken
  • 1/2 cup diced red onion
  • 1/2 cup diced apple
  • 1/2 cup grapes, halved
  • 1/4 cup dried cranberries
  • 1/4 cup slivered almonds
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon freshly squeezed lemon juice, or more, to taste
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper
  • 8 slices bread
  • 4 leaves Boston bibb lettuce


  1. In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
  2. Serve sandwiches on bread with chicken mixture and lettuce.

Easy Chicken Gyros & Tzatziki Sauce

Prep time5 mins

Cook time15 mins

Total time20 mins


Recipe type: Main Dish

Cuisine: Greek

Serves: 4


  • 4 chicken breasts, pounded to ½ inch thickness
  • 1 tablespoon mediterranean seasoning (you can substitute Italian seasoning in a pinch)
  • 1 red pepper, thinly sliced
  • ½ red onion, thinly sliced
  • 4 pitas (this is a Greek-style flatbread you can find at almost any grocery store near the bread and tortillas or in the bakery)
  • optional: lettuce, feta cheese crumbles

tzatziki sauce

  • ½ English cucumber, peeled and diced
  • 2 cups cold plain Greek yogurt
  • 4 teaspoons minced garlic
  • ⅓ cup chopped dill, fresh or frozen (may sub 2 tablespoons dried dill)
  • 1½ Tbsp freshly squeezed lemon juice (juice of ½ medium lemon)
  • ½ tsp salt, or to taste
  • ⅛ tsp black pepper
  1. Puree all sauce ingredients in a blender or food processor (see note below recipe first!). Cover and chill until ready to serve. (If you have time, make this a few hours in advance or the night before so that the flavors can marinate)
  2. Season chicken breasts with mediterranean seasoning. Cook in a large skillet or pan over medium heat 5-6 minutes on each side until cooked through. Cut into strips.
  3. Lay pitas on a clean surface. Add lettuce (if desired, chicken, red pepper strips, and onions. Top with tzatziki sauce and feta (if desired). Fold pita over like a sandwich, or roll it into a “tunnel shape”.

Prep time

10 mins

Cook time

10 mins

Total time

20 mins

Recipe type: Sandwich, Caesar salad, Chicken,

Serves: 4 sandwiches


for the Caesar dressing

  • ½ cup Greek yoghurt
  • 3 anchovy fillets, finely chopped
  • ½ garlic clove minced
  • handful finely grated Parmesan cheese
  • juice and zest of ½ lemon
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon olive oil
  • salt & pepper to taste

for the chicken

  • 4 boneless, skinless chicken breasts
  • juice and zest of ½ lemon
  • 3 tablespoons olive oil
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons chopped parsley
  • generous pinch of salt and pepper

for the sandwich

  • bread, of your choice
  • cos lettuce leaves
  • avocado, sliced
  1. To make the dressing, whisk together all the ingredients and set aside.
  2. Combine all the marinade ingredients for the chicken and mix well. Pour over the chicken and allow to marinate for 10 minutes.
  3. Heat a griddle pan over high heat and cook the chicken on both sides until cooked through.
  4. Remove and allow to rest for 5 minutes.
  5. Griddle the bread until toasted.
  6. To assemble the sandwich, spread a slice of bread with a generous spoonful of the dressing topped with lettuce, sliced chicken and avocado. Sandwich with another slice of bread and serve.

Cheesy Baked Breakfast Sliders

  • PREP:10 MIN
  • COOK:20 MIN
  • TOTAL:30 MIN


  • 1 2/3 eggs
  • salt and garlic pepper (or regular black pepper) to taste
  • 1/8 package (12 rolls) sweet rolls
  • 2 slices Borden® Cheese Sharp Cheddar
  • 1/8 pound thinly sliced honey ham
  • 1/8 cup salted butter, melted
  • 1 teaspoons brown sugar
  • 1 teaspoons whole grain dijon mustard
  • 10 eggs
  • salt and garlic pepper (or regular black pepper) to taste
  • 1 package (12 rolls) sweet rolls
  • 12 slices Borden® Cheese Sharp Cheddar
  • 1/2 pound thinly sliced honey ham
  • 1/4 cup salted butter, melted
  • 1 tablespoon brown sugar
  • 1 tablespoon whole grain dijon mustard


  1. Preheat oven to 350F
  2. Scramble the eggs over medium heat, adding salt and garlic pepper to taste. Once scrambled to your liking, set aside.
  3. Spray a small sheet pan with nonstick spray or line with foil.
  4. WIthout separating the rolls, cut the entire group in half lengthwise. Place the bottom half on the sheet pan.
  5. Top with 6 slices of cheese, covering the bottom section of rolls.
  6. Top with the scrambled eggs.
  7. Top with the ham.
  8. Top with another 6 slices of cheese.
  9. Cover with the top layer of rolls.
  10. Mix together the melted butter, brown sugar, and dijon.
  11. Pour over the tops of the rolls and brush to make sure the rolls are fully covered with the mixture. The more the better, trust me!
  12. Bake for 20 minutes or until cheese is fully melted and the tops of the rolls are golden and crisped.
  13. Serve and enjoy!


THE ULTIMATE BAKED BREAKFAST SANDWICH SLIDERS (PLUS MAJOR GIVEAWAY!)The ULTIMATE Baked Breakfast Sandwich Sliders!!! We always make these for TAILGATING! Easy, delicious, and filling for a day at the game! BEST Make Ahead Baked Breakfast Sandwich recipe!

8 La Brea Telera Slider Rolls, cut in half lengthwise
8 eggs, cooked to how you like them. Either baked as shown or scrambled
16 slices colby jack cheese
8 sausage patties, cooked
8 slices ham
8 slices bacon, cut in half
1/4 cup butter, melted
2 teaspoons dijon mustard
1 teaspoon garlic powder
2 teaspoons poppyseeds

1. Preheat oven to 350F
2. Spray a 9×13 baking dish with nonstick spray.
3. Place the bottom half of each slider roll in the bottom of the baking dish.
4. To assemble the sandwiches, start with a slice of cheese, then eggs (if using baked eggs, use
1 per roll. If using scrambled, just scoop a large spoonful onto each bun), then ham, sausage,
bacon, and more cheese. Replace the tops to each slider roll.
5. In a small bowl, mix together the melted butter, mustard, poppy seeds, and garlic powder.
Brush the top of each roll liberally with the butter mixture. I actually added it my the spoonfuls
6. Bake covered for 12 minutes and then remove cover. Continue cooking for another 4-6
minutes or until the bread is toasted and and the cheese fully melted.
7. Remove and serve!
8. NOTE: You can make these ahead. Just refrigerate overnight and bake when ready.
9. NOTE: I love the La Brea rolls for this because they’re take and bake. This helps the rolls not
to burn while in the oven. Perfection!
10. NOTE: If you don’t like any of the ingredients, leave them out! These are awesome even if
they’re just egg and cheese. You can customize for each person! GO!

Healthy After-School Snacks

Peachy Keen Pops

Makes: 10 pops

Prep: 15 minutes

Freeze: 6 hours or overnight

  • package unflavored gelatin (1/4 ounce)
  • 1/4 cup peach juice
  • tablespoons agave nectar
  • 10 – ounce bag frozen peaches, thawed, or 2 cups peeled and sliced fresh peaches
  • 6 – ounce container low-fat peach yogurt
  • ice pop mold (10-pop capacity)
  • 10 wooden Popsicle sticks


  1. Stir together gelatin and peach juice in a microwave-safe bowl. Microwave 1 minute on HIGH. Stir in agave and set aside for 5 minutes.
  2. Meanwhile, combine peaches and yogurt in the base of a blender. Puree until smooth. With blender running, add gelatin mixture in a thin stream.
  3. Pour mixture into ice pop molds, place sticks carefully into center and freeze 6 hours or overnight.

Tips for Packing Food for Active Teenagers

 Here are my tips for packing food for teens.

  • Quantity: For teenage boys, it is all about the amount of food.
  • Variety: Provide an assortment of food tailored to their taste.
  • Leftovers: Plan dinner leftovers such as rice, pizza, potatoes, and pasta.
  • Collaborate: Work with your teen when designing their lunches.
  • Experiment: Try new food in limited quantities.

Lunch Ideas 

  • Pizza Tarts, Banana, Celery with Blue Cheese Dressing, and Buffalo Wing Pretzel Crisps

  • Onigiri (rice balls filled with black beans, cheddar cheese, and salsa), dried seaweed, hard boiled eggs, Boston lettuce leaves, black pepper, pineapple, and sugar snap peas

  • Twice-baked potato bites, strawberry Greek yogurt with frozen blueberries, carrot, and pistachios


  • Homemade pretzels, Babybel cheese, Cheddar cheese sticks, Mozzarella cheese sticks, black olives, and green grapes


Let’s Pack Lunch

EasyLunchboxes 3-Compartment Bento Lunc…



After School Snack Ideas

Snacks Here are some backpack snacks to eat after school and before sports practice.

  • Homemade trail mix (pretzel snaps, almonds, craisins, yogurt covered raisins)
  • Cranberry Walnut Pumpkin Bread
  • Trader Joe’s Multigrain Pita Bite Crackers and pistachios
  • Kind Fruit & Nut Bar (Almond & Coconut) and sugar snap peas
  • Peanut Butter Energy Balls

 Back-to-School Lunchbox Ideas


Yogurt Fruit Bars


  • 12cups whole wheat flour
  • 1teaspoon baking soda
  • 12teaspoon baking powder
  • 1teaspoon cinnamon
  • 12teaspoon ground ginger
  • 1(6 ounce) package mixed dried fruit, coarsely chopped
  • 13cup chopped walnuts (optional)
  • 1cup plain fat-free yogurt or 1 cuplow-fat plain yogurt
  • 1large egg
  • 14cup apple juice concentrate
  • 2tablespoons oil
  • nonstick cooking spray


  • Preheat oven to 350°F.
  • In a large bowl, mix all dry ingredients. Add dried fruits and walnuts.
  • In a medium bowl, combine yogurt, egg, apple juice concentrate, and oil.
  • Make a well in the center of the dry ingredients and add the wet ingredients until blended.
  • Coat a 9 X 13 inch pan with vegetable spray, spread batter in pan.
  • Bake 45-50 minutes or until done. Cool 10 minutes before slicing.
  • Slice into 8 servings. Freeze in individual portions if desired.



Lunchbox Pizza Quesadilla


  • YIELD1Quesadilla Pizza
  • 2 -8inches flour tortillas (small size to fit in lunchbox)
  • 3tablespoons spaghetti sauce or 3 tablespoons pizza sauce
  • 14cup shredded cheese (I like Monterey Jack, but use what you like)
  • 8slices pepperoni


  1. These are made just like any other quesadilla or grilled cheese sandwich.
  2. Spray the bottom of a non-stick skillet with cooking spray and preheat.
  3. When the pan is fairly hot place 1 Flour Tortilla in the pan.
  4. Fairly quickly (because you want to get everything on before the bottom starts to brown) spread on a few tablespoons of sauce.
  5. Then add a layer of Pepperoni (and anything else you like).
  6. Then top with shredded cheese.
  7. Top it off with the 2nd Flour Tortilla.
  8. Just like any other quesadilla or grilled cheese let it brown then flip it over. If all of the cooking spray was absorbed you can spray on a little more, but you usually don’t need to.
  9. After both sides are browned and the insides are hot and melted take the “pizzas” out to cool.
  10. Once cooled slice in 1/4 like a pizza and wrap snugly with plastic wrap or aluminum foil.

Peanut Butter and Jelly Sushi Rolls



  • YIELD8rolls
  • 2tablespoons creamy peanut butter
  • 2tablespoons jam (pick your favorite) or 2 tablespoons jelly (pick your favorite) or 2 tablespoons preserves (pick your favorite)
  • 2slices bread


  1. Remove crusts from bread. With a rolling pin or large soup can, completely flatten bread.
  2. Spread 1 tablespoon of peanut butter and 1 tablespoon of fruit spread on each slice of bread.
  3. Roll each slice into a tight spiral. Cut each spiral into 4 pieces.

Ham and Cheese Muffins



  • YIELD1dozen
  • 2cups self-rising flour
  • 12teaspoon baking soda
  • 1cup milk
  • 12cup mayonnaise
  • 12cup finely chopped, fully cooked ham
  • 12cup shredded cheddar cheese
  • shredded cheese (optional)


  1. note: As a substitute for each cup of self-rising flour, place 1 1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup.
  2. Add enough all-purpose flour to equal 1 cup.
  3. In a large bowl, combine flour and baking soda.
  4. Combine remaining ingredients; stir into dry ingredients just until moistened.
  5. Fill greased or paper-lined muffin cups two-thirds full.
  6. Bake at 425 degrees for 16 to 18 minutes or until muffins test done.
  7. Sprinkle with shredded cheese while still hot if desired.

Thermos Noodle Soup


  • 12cups spaghetti
  • 2cups boiling water
  • 2teaspoons beef bouillon or 2 teaspoons vegetable bouillon
  • 1teaspoon instant minced onion
  • 12teaspoon parsley


  1. Add all ingredients to 1 quart thermos that has been heated with additional boiling water. Seal and tilt jar for 15 minutes. This stays warm for 24 hours in a glass or metal thermos, so it can be made in the morning for lunch or dinner. Egg noodles would hold up better during longer “cooking” times.

Cheesy Taco Pockets


  • SERVINGS16-32
  • 2(17 1/3 ounce) packages puff pastry sheets, 2 sheets per package
  • 1egg
  • 12tablespoon water
  • 12lbs ground beef
  • 12cup green pepper, chopped
  • 12cup white onion, chopped
  • 1garlic clove, minced
  • 1medium tomatoes, seeded and chopped
  • 12cup catsup
  • 14cup fresh cilantro or 14 cupparsley, chopped
  • 1teaspoon ground cumin
  • 2teaspoons chili powder
  • 1teaspoon oregano
  • 1teaspoon cinnamon
  • 12cups monterey jack cheese, shredded or 1 12 cups monterey jack pepper cheese, shredded for a spicier result or 1 12 cups colby cheese, shredded, any similar cheese will work


  1. Remove pastry from freezer and allow to thaw at room temperature for about 30- 40 minutes or until they are easy to handle.
  2. Meanwhile, add the beef, onion and green pepper to a large skillet and cook until beef is browned and vegetables begin to soften. Stir occasionally to break meat up and prevent scorching.
  3. Add garlic and cook for one more minute, stirring constantly.
  4. Drain all the grease from the pan and return to the heat.
  5. Add tomato, catsup, cilantro or parsley, cumin, chili powder, oregano and cinnamon. Reduce heat to low and allow to simmer for about 10 minutes. You want a pretty dry mixture so your filling stays put in the pastry.
  6. Remove from the heat. Stir in the cheese and set aside until cool enough to handle.
  7. Work with one pastry sheet at a time, keeping the others covered so they do not dry out.
  8. On a lightly floured surface roll out a pastry sheet to a rectangle about 16 x 12 inches and then cut into 8 even pieces.
  9. Put a heaping teaspoonful of meat mixture in the center of the pastry. (I always seem to over fill them no matter how carefully I measure so you may want to start with less than you think you should use and add a little more if needed. Voice of experience! ).
  10. Mix the egg and water together and brush pastry edges with it.
  11. Grab one corner of a pastry and fold over to form a triangle. Press edges with a fork to seal and brush the tops with more egg mixture.
  12. Repeat until all ingredients are used.
  13. Place the pastries on a sprayed or greased baking sheet. You could also use parchment paper or a silicone liner.
  14. Bake at 375 degrees for about 15-17 minutes or until golden brown.
  15. OAMC-To Freeze and Bake Later: Place pockets on parchment paper or wax paper and freeze until firm. They can then be transferred to a zip top bag and stored in the freezer. Remove desired amount from freezer when ready to use and bake as directed, increasing time to 17-20 minutes or until golden brown.
  16. Great served with sour cream, catsup or your favorite dip.

Frozen Fruit Cups


  • YIELD161-cup servings
  • 16ounces frozen sweetened strawberries, thawed
  • 12ounces pineapple-orange juice concentrate, thawed
  • 2(20 ounce) cans crushed pineapple, undrained
  • 2(11 ounce) cans mandarin oranges, undrained
  • 6bananas, diced (yellow but not too ripe)
  • 13cup lemon juice (bottled is fine)
  • 16ounces frozen blueberries


Club Wrap


  • YIELD1Wrap or Sandwich
  • 1large whole wheat tortilla
  • low-fat mayonnaise or mustardor ranch dressing
  • 2slices cooked bacon
  • sliced tomatoes
  • spinach or lettuce, shredded
  • 1slice ham
  • 1slice turkey
  • 2slices cheese



  1. Streak the tortilla with a bit of your fav sandwich dressing.
  2. Top with lettuce, then tomato. Lay down you meats and then top it off with the cheese.
  3. Wrap, slice in 1/2 and bag it up!
  4. Great Heated UP! or Made HOt!

Lunch Box Taco Chicken Soup


  • YIELD 8cups
  • 2slices bacon, diced
  • 1cup mushroom, sliced
  • 23cup onion, diced
  • 12cup red pepper, diced
  • 4cups chicken broth
  • 2cups cooked chicken, diced
  • 1(12 ounce) can kernel corn
  • 2cups taco sauce or 2 cups salsa
  • 12-1tablespoon taco seasoning


  1. Cook bacon, until crisp, in a large saucpan.
  2. Add vegetables and cook until onion is soft.
  3. Add remaining ingredients and bring to a boil. Reduce heat and simmer for about 10 minutes.
  4. Cool completely and then freeze in single serve containers. Defrost overnight, then warm in microwave until heated through. Pour into thermos and pack in lunch.
  5. Send along small containers of cheddar and/or montery jack cheese, if desired, for garnish. This soup goes great with tortilla chips!

51 Ideas for Smile-Inducing Lunch Box Notes & Surprises

To make getting started easier, we’ve compiled 41 fun ideas for slipping notes and other small surprises into your child’s lunch box.

41 Ideas for Smile-Inducing Lunch Box Notes & Surprises for Your Kids

  1. Draw thumbprint animals to go with a sweet note.
  2. Jot down a shared favorite song lyric to make her want to hum.
  3. Stick frilly toothpicks in their sandwich or use them to make miniature fruit or cheese cube kabobs.
  4. Buy cool sticky notepads with pirates or butterflies and send a few special words or a little drawing every day until the pad runs out.
  5. Use a cookie cutter to cut their sandwich into fun shapes.
  6. Sneak in a special photo and a written memory like, “Remember the fun time we had at the ice cream parlor last week?”
  7. Choose a month and send a creative compliment a day for your child: “You’re kind,” “You are great at sharing,” “You’re a good brother,” “You are amazing at eating ice cream,” etc.
  8. Order personalized pencils with your kid’s name, nickname, encouraging words, or a fun family “inside joke.” Tie them up with string and tuck them inside for a fun mid-day surprise.
  9. Paint “You Rock!” on a small rock.
  10. Send paper straws, fun and eco-friendly.
  11. Wrap Silly Bandz around the thermos with a note: “Have a good day, silly.”
  12. Toss in some fun stickers! Kids love stickers.
  13. Place a paper doily in with lunch. Eating PB&J off a lace doily feels decadent somehow.
  14. Print out a photo of your dog or cat doing something funny.
  15. Doodle daily lunch box napkin notes like this artistic mom did for years.
  16. Slip in a fun photo of the holidays or summertime with a countdown: “Only XX days until [Christmas, Hanukkah, Spring Break, summer, etc.].”
  17. Stick Post-Its that say “Eat Me” on the outside of each lunch item. Particularly the veggies.
  18. Send along a funny joke that your child can share with friends. My son’s current favorite: Q: How do you wake up Lady Gaga when she’s sleeping? A: Poker Face. Hahaha! My favorite joke of all time is still: Q: Why did the chicken cross the playground? A: To get to the other slide. Hahaha! Find lots more jokes here.
  19. My great grandmother used to paint my mom’s name on little seashells. She still talks about those seashells.
  20. Educate your child at lunch with some cool trivia. Choose something in line with her interests or studies to make it a hit.
  21. Gift wrap all your child’s lunch items. Unwrapping is always fun!.
  22. Brighten her lunch break with a fabric flower she can keep or share.
  23. Download and make this cool Tree Flip Book. Your child can share the fun with friends.
  24. My son would jump with glee if I gave him a new Bakugan or Pokemon card in his lunch every day for a week.
  25. Just add paper dolls (free downloads).
  26. Induce instant happy with heart-shaped brownies.
  27. Write a silly rhyming poem about something going on in your lives.
  28. Encourage your kids to put notes in their sibling’s lunch boxes. Awww.
  29. Attach a note to a cotton ball: “Being your mom puts me on Cloud 9.”
  30. Create an extra-special mom, dad, grandma, or even Rover blowing a kiss flip book.
  31. Throw in paper heart notes daily. With messages from mom and dad.
  32. At your next family gathering, have your family members write a special noteyou can include later in the month.
  33. Tickle their funny bones with printable lunch box riddles.
  34. Make their day with a Smiling Superstar Card.
  35. Write your child a special lunch haiku.
  36. Fold your special notes into cool squares, in fold ‘n’ tuck style, or with a pull tab. Only really cool moms do this kind of thing.
  37. Text your lunchtime note — for those with older kids, how else would you reach them?
  38. Wrap a napkin around utensils with a new hair accessory or sport wristband.
  39. Pull out that cell phone baby toy and record a little message for your big kid on it.
  40. Cut out your child’s favorite comic strip and tape it inside his lunch box. or get google image
  41. Send a small clue in an envelope for your kids to guess what’s planned for after school or over the weekend: cut-out letters of her best friend’s name if she has a playdate, a popcorn kernel if you’re off to see a new movie, some sand if you’re going to the beach, a birthday candle if there’s a big party, etc. Good luck! Have fun!

Kindergarten Silly Love Notes

Free printable lunch box notes at WhipperberryFree printable lunchbox love notes at UrbanBliss LifeFree printable Star Wars lunchbox notes | My Sweet Sanity

Free printable idea starter lunchbox notes at Make and Takes

Free printable preschool lunchbox notes by Belinda Strong




dr seuss printable quotes - great to toss in a lunch box with a note from mom



Free printable lunchbox joke notes from Design by Dani